Fennel Dauphinoise
Instructions
Heat oven to 180C/160C fan/gas 4. Put potatoes, fennel, and garlic in a medium non-stick pan. Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender. Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan. Bake for 40 mins until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving.
Ingredients
Potatoes:225g
Fennel:1 small
Garlic:1 clove finely chopped
Milk:75 ml
Double Cream:100ml
Butter:For Greasing
Parmesan Cheese:to serve